I recently came back from our annual family trip to Palm Springs where we got some much needed sunshine, relaxation, and 7pm bedtimes.
As much fun as it was, I was definitely glad to come home and make a meal with fresh ingredients. Palm Springs isn’t the most vegan friendly city… Plus I was SUPER excited to come home and try out my new Indian woks from World Market (when are we getting one of those in Vancouver!?!)
I haven’t really experimented curry very much so I figured now that I had these dishes I HAD to make more curry. I found this recipe from the Whole Foods Market site that seemed really easy to make plus I already had most of the ingredients.
I cooked the rice with some garlic olive oil that I also got from World Market and also added a tablespoon of agave nectar to the curry dish to give the final product a little more flavor. (I wanted to write ‘give the flavor more depth’ but I thought that made me sound like an asshole)
Anyways, I will definitely make this again and I can’t wait to use my brand new dishes again!